Looking to spice up food presentation? Consider the Presentationware line of acrylic platters from Santa Monica, Calif.-based The Ultimate Spread. The handmade platters come in playful designs including apples, hearts and wine bottles, as well as...
CATERING FESTIVALS IS never a small-scale venture — menus must be able to hold up to large crowds, high heat and, often, less-than-ideal cooking conditions. From handling crowd flow to preserving food quality, three caterers discuss what it takes...
SIMPLY BECAUSE AN event's catering budget is slim doesn't mean guests will be leaving on an empty stomach. Whether by selecting seasonal menu items or omitting expensive serving pieces, these off-premise caterers share their best budget-stretching...
“I love to make people happy,” says Wolfgang Puck. And with the launch of Wolfgang Puck Catering seven years ago, the star chef, entrepreneur and arbiter of culinary taste has been able to spread that love a whole lot further...
WHILE THE DINING public recognizes Wolfgang Puck for his high-profile restaurants and TV appearances, the event industry also recognizes the high profile of his partner, Carl Schuster, president and CEO of Wolfgang Puck Catering. From its...
BUFFETS REMAIN A popular service style at events, but buffet setups no longer are limited to standard chafers set on top of banquet tables. Instead, manufacturers are designing buffet equipment to spice food presentation up — or cool it down...
HONORED BY THEIR industry for their achievements in design, production and food presentation, leading hotel catering professionals look toward future challenges in our annual “Catered Arts” cover story...
FROM BRIDES OPTING to wear colored dresses instead of classic white gowns to the selection of unusual ceremony sites, weddings continue to merge personal style with traditional touches, and wedding menus are no exception. Here, three caterers...
WITH THE DIET industry composing a multi-billion dollar business, it's no surprise that f&b experts are creating menus to meet specific diet demands. And while clients are asking for many things to be left out of their event menus, they still want...
SURE, THE TASK of heading catering and events for a major university has its perks. There's the steady stream of campus clients clamoring for service, plus the range of ready venues, both on campus and university-owned. But the blessing is a mixed...
